Scrumptious, comforting soup filled with steak, onions and peppers and topped with crispy French bread and melted Provolone cheese.
Course Soup
Cuisine American
Keyword Philly Cheesesteak, soup
Prep Time 10minutes
Cook Time 50minutes
Total Time 1hour
Servings 4Servings
Author Lyuba Brooke
Ingredients
1lbchuck tender steakor skirt steak
2green bell peppers
1yellow onion
2Tbspvegetable oil
2-3cupsof beef stock
1bay leaf
Salt
Fresh cracked black pepper
1/2tspthyme
French baguette
4-6slicesof provolone cheese
Instructions
Preheat a large pot over medium heat and add vegetable oil.
Slice onions and peppers thin and add them to the pot. Mix, cover and cook until they start to soften. Meanwhile slice steak thinly.
Add steak to the pot, stir, cover and cook until steak is about half way done. Steak and peppers would have given out a nice amount of juices too.
Add salt, pepper and thyme. Mix well.
Add enough stock to just cover the beef and veggies. Add bay leaf, cover and cook on medium low for about 30 minutes, stirring occasionally.
while soup is cooking, preheat oven to 325. Slice French bread into 1/2 inch slices and lay them out on a baking sheet. Do not grease the baking sheet. Bake bread slices for 20-23 minutes, until nice and crispy. Take out and set aside. Raise oven temperature to 375.
Divide soup among oven-save pots. Place crispy slices of bread on top, as many and will fit, and top off with one or two slices of cheese.
Place soup pots on a baking sheet and bake for 5-8 minutes, until cheese is melted and golden.
Notes
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.